World-class engineering and maximum thermal efficiency optimized for global markets.
APPLICATIONS
Fluid milk, cheese milk, yogurt, whey, ice cream mixes.
KEY ADVANTAGES


Food safety: The product is heated to 72 °C for 16 seconds, eliminating pathogenic bacteria such as Salmonella, Listeria and E. coli.
PRODUCT QUALITY: Minimal heat exposure, preserving flavor, nutrients, natural freshness, and functional properties.
PROCESS EFFICIENCY: Up to 90% energy savings through heat recovery. Continuous process, without large tanks or dead times. Lower operating costs and higher productivity.
FULLY ASSEMBLED AND MOUNTED ON PLATFORM AS A MODULAR UNIT: Reduces installation time and cost. Simplifies relocation within the plant. Allows for greater resale value.
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CLEANING IN PLACE (CIP)
3A-design balance tank with a precise sanitary level sensor linked to a constant-level controller circuit.
The operator controls complete CIP cleaning of the equipment and wash cycles are activated in automatic programmed sequence. It achieves efficient CIP cleaning through an internal open space.
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THERMODYNAMIC AND OPERATIONAL EFFICIENCY
Energy Savings (90% Regeneration): We reuse the energy of the pasteurized product to heat the incoming raw product, reducing steam consumption to the minimum technically possible.
Product Protection: The precise control system maintains heating water temperature just a few degrees above pasteurization temperature. This gradual heating prevents product scorching on the plates, guaranteeing superior flavor and extended continuous operation hours.